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close-up of tuna salad sandwich stack
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5 from 2 votes

Easy Tuna Salad Recipe

This tuna salad recipe is fast and simple to prepare, uses fresh everyday ingredients, and makes the best tuna salad sandwiches or wraps!
Cook Time15 minutes
Total Time15 minutes
Course: Main Course
Cuisine: American
Keyword: best tuna salad recipe, tuna salad sandwich recipe
Servings: 4
Author: Natasha Bull

Ingredients

  • 2 (5 ounce) cans tuna (I prefer oil-packed ones) drained
  • 1/3 cup mayo or to taste
  • 1 teaspoon Dijon mustard (or grainy mustard)
  • 1 stick celery chopped small
  • 1/2 tablespoon lemon juice
  • 1-2 tablespoons red onion chopped small
  • 1 tablespoon fresh Italian parsley chopped
  • Salt & pepper to taste
  • Optional: 1-2 tablespoons sweet relish, chopped pickles (dill or sweet), or chopped capers

Instructions

  • Drain the tuna and add it to a bowl. Mash/flake it with your fork to desired texture.
  • Add the remaining ingredients to the bowl and mix together. Taste and adjust as needed.
  • Serve in sandwiches (I usually add lettuce and cucumber to mine), wraps, or even lettuce wraps for a low-carb option.

Notes

  • Tuna salad will keep for 3-5 days in the fridge.
  • It's easy to halve the recipe to make 2 sandwiches... simply halve every ingredient (it's probably easiest to eyeball the mayo).
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
     

Nutrition

Calories: 192kcal | Carbohydrates: 1g | Protein: 14g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 317mg | Potassium: 175mg | Fiber: 1g | Sugar: 1g | Vitamin A: 267IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 1mg